5 pea tendrils (see Note) or a pinch of microgreens (from Bluebonnet Farms) in each bowl

For Soup: Heat oil in a pot, add garlic and shallot and sauté until vegetables are translucent, 4-5 minutes. Stir in peas, wine and cumin and bring to a boil, scraping the bottom of the pan, then add chicken stock. When the liquid returns to a boil, remove pot from the heat and stir in mint and spinach leaves. Set aside to cool for a few minutes. Transfer mixture, in batches if necessary, to bowl of food processor. Purée mixture, and season to taste with salt and pepper. Pass the mixture through a fine strainer set over a bowl, pressing on the solids to ensure all the liquid is in the bowl. Do not discard the solids.

For Fritters: Transfer the solids from the soup to a second bowl and combine with the egg, flour and panko crumbs. Form the mixture into small balls. You should get about 10 or so. You may prepare the soup and the fritters up to this point ahead, and continue when ready to serve.

Near serving time, add about 2 inches of oil to a pan and set it over medium heat. Heat oil to 350 degrees. Adding just a few at a time, so as not to crowd the pan, carefully lower balls into hot oil. After a minute or two, when they develop a light brown surface, turn them over and cook for another minute or so, them remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter. Reheat the soup, add 2 fritters to each bowl and pour hot soup over top.

Note: Pea tendrils, also called pea shoots or dau miu, are the young leaves and shoots of the snow pea plant. They taste like a cross between peas and spinach. Chinese cooks use them in soups and stir-fries. Chef Ward says they can be hard to find, and he has run out of his supply from his garden. Check with Asian grocers such as Tim's Oriental & Seafood Market, 7015 Bandera, to see if they have any. Bluebonnet Farms' microgreens can be substituted.